Roast Loin of Pork with Sage and Apples

Roast Loin of Pork with Sage and Apples

Portions: 25
Portion Size: 1 Chop, about 6 oz. with bone, 2 fl. oz. Gravy
Per Serving: Calories 420, Protein 20 grams, Fat 22 grams (48% cal.), Cholesterol 105 milligrams, Carbohydrates 13 grams, Fiber 2 grams, Sodium 210 milligrams.

Ingredients:
14 ½ lbs. Pork loins, center cut, bone in
1 tsp. Salt
½ tsp. Pepper
1 tbsp. Dried sage
Mirepoix:
8 oz. Onion
4 oz. Carrot
4 oz. Celery
8 oz. Apples, peeled, cored, and diced
2 ½ qt. Chicken stock, veal stock, or pork stock
5 oz. Flour
(To taste) Salt
(To taste) Pepper
8 Tart apples
2 oz. Butter
1 tbsp. Sugar

Procedure:
1. With a meat saw, cut off the chine bones so the loins can be carved into chops after roasting.
2. Rub the pork with salt, pepper, and sage.
3. Place the chine bones in a roasting pan, Place the pork loins fat side up on top of the bones. Insert a meat thermometer into the thickest part of the muscle.
4. Place in over at 325°F and roast for 1 hour.
5. Place the mirepoix and the apples in the bottom of the pan and continue to roast until the thermometer reads 160°F. Total cooking time is 2-2 ½ hours.
6. Remove the roast from the pan and hold in a warm place.
7. Set the roasting pan over moderate heat and cook until moisture has evaporated and mirepoix is well browned. Drain off and reserve the fat.
8. Deglaze the pan with the stock and pour the contents into a saucepot. Skim well.
9. Make a brown roux with the flour and 5 oz. of the pork fat. Thicken the gravy with the roux and simmer 15 minutes, or until thickened and slightly reduced.
10. While the gravy is simmering, core the apples.They may be peeled or not, as desired. Cut the apples crosswise into slices about ¼” thick. Sauté the slices in a little butter over moderately high heat. Sprinkle them with sugar as they cook. Continue to sauté on both sides until browned and caramelized.
11. Strain the gravy and adjust the seasonings.
12. Cut the roast into chops between the rib bones. Serve each portion with 2 oz. gravy. Garnish with caramelized apple slices.

Variations:
Other pork cuts may be roasted as in the basic recipe: full loin, loin ends, boneless loin, fresh ham, shoulder.

Roast Loin or Rack of Veal with Sage and Apples:
Substitute loin or rack of veal for pork in the basic recipe. Use brown stock instead of white stock.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7thEdition. Cooking Meats and Game: Roast Loin of Pork with Sage and Apples. Pg. 315

Photo retrieved from: